Food Regulatory

Regulatory Update: China Greenlights 15 New Food Ingredients

Following to the announcement made on October 7, 2023, China’s National Health Commission (NHC) granted approval for 15 substances, comprising 4 new food raw materials, 6 new varieties of food additives (including expanded usage applications), and 5 new products related to food contact materials.

The comprehensive details are as follows:

New food raw materials

  1. Peach Gum
  • Source: Prunus persica (L.) Batsch
  • Recommended Intake: ≤30g/day
  • Food Safety Requirement: Pb ≤ 0.5mg/kg, As ≤ 0.5mg/kg, Ochratoxin A ≤ 5.0μg/kg, Coliforms ≤ 100 CFU/g, Mould and Yeast ≤ 150 CFU/g, Staphylococcus aureus Absence/25g, Salmonella Absence/25g
  • The labels and instructions shall bear a statement indicating that they should not be consumed by infants, pregnant women, and breastfeeding women, along with the recommended intake
  1. Tiger Nut
  • Source: Cyperus esculentus var. sativus Boeck
  • Edible part: stems tuber
  • Food safety requirements shall comply with the current national food safety standard for nuts and seeds.
  1. Leuconostoc mesenteroides Cremoris
  • Listed in Permitted Strains to use in food
  • Application scope includes dairy and dairy products, fruit and vegetable products, and fermentation of grain products (excluding infants’ food).
  • Food Safety Requirement: Pb, (on dry basis) ≤ 1.0mg/kg, As (on dry basis) ≤ 1.5mg/kg, Salmonella Absence/25g (mL), Staphylococcus aureus Absence/25g (mL), Listeria monocytogenes, Absence/25g (mL)
  1. Pyrroloquinoline quinone disodium (PQQ) salt
  • CAS: 122628-50-6
  • Chemical formula: C14H4N2Na2O8
  • Molecular mass: 374.17
  • Recommended intake: ≤20mg/day
  • Application scope and maximum usage level: beverages (40 mg/kg, solid beverages are converted according to the mass of liquid after preparation).
  • The labels and instructions shall bear a statement indicating that they should not be consumed by infants, pregnant women, and breastfeeding women, along with the recommended intake.
  • Food Safety Requirement: Pb ≤0.5mg/kg, As ≤1.0mg/kg, Cd ≤0.1mg/kg, Hg ≤0.1mg/kg, Total plate count ≤1000 CFU/g, Coliforms ≤ 3.0 MPN/g, Mould and Yeast ≤ 100 CFU/g, Staphylococcus aureus Absence/25g, Salmonella Absence/25g

New Food Additives

  1. Serine protease
    • Source: Bacillus licheniformis
    • Donor: Nocardiopsis prasine
  1. Magnesium lactate
  • Applications and maximum usage level: It shall be consistent with the requirements of magnesium in the National Food Safety Standard – Standard for the Use of Food Nutrition Enhancer (GB 14880)
  1. 2’-fucosyllactose, 2’-FL
  • Applications: Modified milk powder (limited to milk powder for children), Infant formula foods, Older infants and young children formula foods, Infant formula foods for special medical purposes
  • Usage Level: 0.7-2.4 g/L (Count as the state of ready to eat, for powdery products, the level of use should be increased by times of brewing)

Note: When mixed with Lacto-N-neotetraose (LNnT), oligo-galactose, oligofructose, polyfructose and raffinose, the total amount of 2′-fucosyllactose must not exceed 64.5 (g/kg).

  1. Lacto-N-neotetraose, LNnT
  • Applications: Modified milk powder (limited to milk powder for children), Infant formula foods, Older infants and young children formula foods, Infant formula foods for special medical purposes
  • Usage level: 0.2-0.6 g/L (Count as the state of ready to eat, for powdery products, the level of use should be increased by times of brewing)

Note: When mixed with 2’-fucosyllactose, oligo-galactose, oligofructose, polyfructose and raffinose, the total amount must not exceed 64.5 (g/kg).

  1. Calcium lactate
  • Expanded application and maximum usage level: Pickled vegetables 10.0g/kg, Canned vegetables 3.0g/kg
  1. Sanzan gum

Expanded application and maximum usage level: Modified milk 0.5 g/kg, Mixed protein drinks 0.75g/kg (count as the state of RTD), Flavored drinks 0.5 g/kg (count as the state of RTD)

New food-related products

Food contact additives with expanded scope

No.

 

CAS number

Application scope

Maximum level (%)

1

C.I. pigment black 7; Carbon black

1333-86-4

Plastic: PEEK

0.5

2

Copolymer of acrylamide, 2-methacryloxyethyltrimethylammonium chloride, itaconic acid, and N,N’- methylenebis acrylamide

214495-32-6

Paper and paperboard

1.5 (dry weight)

3

2-acetoxy-1,2,3-propanetricarboxylic acid tributylester

77-90-7

Ink with indirect contact with food

10

 

New food contact resin

No.

 

CAS number

Range of application

Maximum level (%)

1

Polymer from 1,4-terephthalic acid, sebacic acid and 1,2-ethylene glycol

25067-21-4

Coating and coating film

Appropriate level

2

2-Propenoic acid, 2-methyl-,polymer with butyl 2-methyl-2-propenoate, ethyl 2-propenoate and methyl 2-methyl-2-propenoate, salts with 1,4-benzenediol-epichlorohydrin-4,4′-methylenebis[2,6-dimethylphenol]polymer-2-(dimethyulamino)ethanol reaction products

Coating and coating film

20 (coating formula)

 

The production and use of new food raw materials shall comply with the contents of the announcement and the provision of relevant national standards for food safety requirements in China. This regulation comes into effect as of October 7, 2023

 

Reference:

  1. National Health Commission of the People’s Republic of China. (2023). Announcement on 15 “Three New Food Ingredient” including peach gum. http://www.nhc.gov.cn/sps/s7892/202310/db51a70c84ce46f684ffe7be226dcdf1.shtml
  2. Dana-VP. (2019). Drying process of peach glue drying. https://www.linkedin.com/pulse/drying-process-peach-glue-dryfree-dana-vp/?trk=articles_directory